Round courgettes stuffed with cherry tomatoes, olives and capers

Ingredients for 4 people
  • 4 round courgettes
  • 300 g small tomatoes
  • 30 g Taggiasca olives
  • 15 g salted capers
  • oregan
  • 70 g breadcrumbs
  • salt and pepper
  • Blanch the courgettes for 6-7 minutes, drain and set aside to cool.
  • Remove the ends, cut them in half horizontally, remove the pulp and chop it up.
  • Wash the tomatoes and rinse the salted capers.
  • Chop all the vegetables into small pieces and add the breadcrumbs, adding salt and pepper to taste.
  • Stuff the courgettes with the mixture and place in a preheated oven at 220°C for 30 minutes.